Back at @euskaldunastudio with @vascocoelhosantos, who was cooking alongside @arnaldosazevedo from @vilafozhotel on the eve of @michelinguide Portugal Gala (both restaurants have one Michelin star).
It was going to be a light lunch, and so it seemed. Four small starters (Oyster pancake, Foie & apple, Squid takoyaki, Organic egg, corn & truffle), followed by the Azorean greater amberjack & passion fruit, cooked from one side only, a lovely play of textures and temperatures. Sitting next to me at the counter, @virgiliocentral , fresh from a long flight from Peru, listened attentively to Vasco’s explanations.
Then came the sweet shrimp, beetroot and dill, and finally a very Portuguese codfish feijoada (al dente).
But when the “pièce de résistance” arrived, a “traditional” rooster rice with its blood, bursting with flavour, everyone asked for more.
And we certainly found room for dessert when it was Vasco’s irresistible “rabanadas”.
Thank you @vascocoelhosantos and @arnaldosazevedo for making us feel so welcome.